Abstract
Sulfur-containing compounds are extremely important in cooked foods for roast, savory, meaty, and coffee-like aromas and flavors (Gasser and Grosch, 1988; Mottram et al., 1998). Many have low odor threshold values and, therefore, relatively small quantities in a food product can have a major influence on the aroma. Recently it has been shown that irreversible binding of such compounds to food proteins can occur, with a possible change in flavor perception of the food. This has implications for consumer acceptance of certain food products where these compounds are used as flavorings or where they occur naturally.
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© 2004 Springer Science+Business Media New York
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Mottram, D.S., Adams, R.L., Parker, J.K., Brown, H.M. (2004). The Interaction of Disulfide Flavor Compounds with Proteins in Model Systems. In: Shahidi, F., Spanier, A.M., Ho, CT., Braggins, T. (eds) Quality of Fresh and Processed Foods. Advances in Experimental Medicine and Biology, vol 542. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-9090-7_9
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DOI: https://doi.org/10.1007/978-1-4419-9090-7_9
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